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Fall Harvest Quinoa Salad
Ingredients
  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash halved, seeded + cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ½ teaspoon McCormick Ground Cinnamon
  • pinch of McCormick Ground Cayenne Red Pepper to taste
  • kosher salt + pepper
  • 1 ½ cups baby kale
  • 1 apple cored + thinly sliced
  • arils from 1 pomegranate
  • ¼ cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese sliced (omit if vegan)
  • 1 avocado sliced
  • subheading: TURMERIC TAHINI DRESSING:
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon [McCormick Ground Turmeric | www.mccormick.com/spices-and-flavors/herbs-and-spices/spi...
  • kosher salt + pepper
Steps
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